Season & Marinate — Place cleaned gizzards in a bowl. Add 2 tbsp green seasoning, salt, and black pepper. Mix well to combine. Marinate a minimum of 30 minutes or overnight in a glass container in the refrigerator. Bring to room temperature before cooking.

Bloom the Poran — Heat 4 tbsp olive oil in a medium heavy-bottom pot over medium heat. When the oil is hot, add the poran (geera seeds) and cook for about 1 minute, until the seeds begin to sizzle, lightly pop, and release their aroma.

Build the Curry Base — Add the sliced onion and hot pepper and cook over medium heat until the edges are lightly browned. Stir in the curry powder, turmeric powder, 1 tbsp green seasoning, chopped tomato, minced garlic, and chopped scallion or culantro, mixing well to combine.

Cook the Curry Properly — Add ½ cup water and continue cooking over medium heat, stirring continuously, until the curry becomes grainy, fragrant, and slightly pasty — about 5 minutes. This step removes the raw spice taste and develops depth.

Add the Gizzards — Add the seasoned, room-temperature gizzards and mix well to coat in the curry base. Continue cooking over medium-high heat, stirring continuously, allowing the gizzards to sear lightly in the curry mixture.

Steam in Its Own Juices — Cover the pot, reduce the heat to low, and cook for 30 minutes, checking every 5 minutes and draining the condensation from the lid back into the pot. Allow the gizzards to release and cook in their own natural juices.

Develop the Sauce — Once the liquid has evaporated and the gizzards begin to lightly stick, add 1–2 cups water, depending on how much sauce you prefer. Cook for an additional 5–10 minutes over medium heat until the sauce thickens.

Finish the Dish — Reduce the heat to low, taste, and adjust salt if required. Finish with roasted ground cumin and chopped culantro if using. Stir well, then remove from heat.